tity, the salt should be perfectly dry inorder that it may be distributed as uniformly as possible. A great deal of attention is now given in French com-mercial dairies to the manufacture of ripened cheeses withsuperficial molds. The most popular sort is Brie, whichhas long been in high favor with… … called dressage, is the shaping of the cheeses in tinned ironmolds (Fig. 6). With a skimmer the workman cuts hori-zontal slices, thin ami uniform, from the curd and depositsthem unbroken in the molds. The latter are placed on rushmats which rest on wooden planks. Twelve hours later the cheeses, now…
Architecture, Domestic · Landscape gardening
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